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4 oz Noodles; Uncooked, Abt 2 Cup
1 lb Lean Ground Beef
1/3 cup Onion; Chopped
1/4 cup Celery Chopped
8 oz Tomato Sauce; 1 Can
1 teaspoon Salt
3 oz Cream Cheese; Softened, 1 Pk
1/2 cup Cottage Cheese; Creamed
1/4 cup Dairy Sour Cream
1 Tomato; Md., Optional
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Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately.
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